This slaw needs to marinate before serving, at least an hour, though 6 to 8 hours is even better. The longer marination turns the slaw into a pickle, so that this is in essence, a pickled slaw. The cabbage will shrink some the longer it sits, and you may want to either drain before serving or use a slotted spoon to serve. Feel free to add some radishes or other roots to the mix.
10 cups thinly sliced, cored cabbage
2 carrots, (peeled and) grated
1 red onion, peeled and diced
1 c vinegar
3/4 c vegetable oil
1/4 c honey, or to taste
1 T lemon juice
2 T mustard seeds or 1 T powdered mustard or 3 T prepared mustard
1 T salt
ground black pepper, to taste
1. In a large bowl combine the cabbage, carrots, onion, and/or any other vegetables you are using.
2. In a nonreactive saucepan, combine the remaining ingredients. Bring to a simmer, stirring frequently, until the salt is dissolved. Once a simmer is reached, take the saucepan off the heat and immediately pour over the slaw. Toss well, cover, and refrigerate for at least an hour before serving. If marinating longer, stir occasionally, if you remember.